Starch from quinoa and amaranth flour for potential food applications: Thermal, electrokinetic and spectral characterization of the water-based starch extract . Journal of Food Technology Research, [S. l.], v. 12, n. 4, p. 288–301, 2025. DOI: 10.18488/jftr.v12i4.4624. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4624. Acesso em: 22 jul. 2026.